Vegan Butternut Squash Kale Salad
This hearty and flavourful kale butternut squash salad has plenty of cozy vibes from roasted squash and creamy white beans. The citrus vinaigrette is so simple to make and adds just a touch of sweetness to this wonderful winter salad.
Ingredients
Kale Butternut Squash Salad
- 1 pound butternut squash peeled, cut into ½ inch (1 cm) cubes
- 14 ounce can of white beans (cannelini, navy, butter) rinsed and drained
- 1 tablespoon avocado oil
- 1 teaspoon pure maple syrup
- ½ teaspoon cumin
- ½ teaspoon salt
- freshly cracked black pepper
- 1 large bunch kale destemmed and torn into bite-size pieces
- ½ cup pitted Castelvetrano olives halved
- ¼ cup raw almonds or sunflower seeds
Citrus Vinaigrette
- 3 tablespoons orange juice
- 2 tablespoons avocado or extra-virgin olive oil
- 2 tablespoons minced shallot
- 1 tablespoon apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon pure maple syrup
- ½ teaspoon salt
- freshly cracked black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment. Set aside.
- In a medium bowl, toss squash with beans, oil, maple syrup, cumin, salt and pepper. Spread evenly on baking sheet and place in oven. Roast for 20 minutes until squash is soft and beans toasty and split. Let cool five minutes.
- Meanwhile, toast almonds in a small dry skillet on medium heat for 3-4 minutes until fragrant. Let cool, then roughly chop.
- Prepare the dressing: add orange juice, oil, shallot, vinegar, mustard, maple syrup, salt and pepper to a small mason jar. Seal with lid and shake vigourously.
- In a large salad bowl, massage kale with half of dressing so the leaves soften and wilt. Then add roasted squash and beans, almonds, olives, a bit more dressing and toss to combine.
Notes
Salad will keep well in the fridge for up to three days in an airtight container.